Seriously, is there anything better than caramelized sugar? Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate. Heaven help me, this stuff is amazing!

Seriously, is there anything better than caramelized sugar? Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate. Heaven help me, this stuff is amazing!

Print Options

Description

Sharp cheddar and dill are a perfect combination in these tender, flaky biscuits!

Ingredients

2 cupsAll-purpose Flour

1 TablespoonBaking Powder

½ teaspoonsBaking Soda

1 teaspoonKosher Salt

1-½ stickUnsalted Butter, Cold And Cut Into Cubes

1 cupShredded Sharp Cheddar Cheese

3 TablespoonsFresh Dill, Chopped

½ cupsButtermilk, Cold

1 wholeEgg, Beaten And Cold

1 wholeEgg, Beaten With Below Amount Of Water

1 TablespoonWater

1 TablespoonFreshly Ground Black Pepper

Preparation

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl, mix together flour, baking powder, baking soda and salt. Add butter and, using your hands or a pastry cutter, mix and break down until the mixture is coarse and crumbly. Add cheddar and dill and toss to combine.

In a separate bowl, whisk together buttermilk and 1 egg until combined. Add it to the flour mixture. Mix until barely combined.

Lightly knead the dough until it forms into one solid mass. Sprinkle a work surface with flour and place dough onto it. Press the dough into a 1/2 inch thickness. Cut out the biscuits using a biscuit cutter (or cut into squares using a knife). Recombine scraps, press them into a 1/2 inch thickness and cut it to get more biscuits. Recipe should yield 8 biscuits total (you might have a little more or less if you used a knife).

Transfer biscuits to the prepared baking sheet. Combine the egg and water in a small bowl to make an egg wash. Brush each biscuit with egg wash and top with a few turns of freshly ground pepper.

Bake for 10-12 minutes until lightly golden brown. Like most things, these are best served warm. Enjoy!